Granpaw Baker's Bohemian Margarita

Total Time
Prep 5 mins
Cook 0 mins

While attending my grandfather's funeral in Oceanside California, I learned he had developed quite a reputation for making really awesome margaritas for parties he hosted or attended in the trailer park he lived in. I remember him best for the home made sausages he used to make for us when we visited. This is my little tribute to a great guy whom I will miss dearly. His original recipe made about 5 gallons. So, this is a simple math variation to scale it down to a serviceable dose of heaven in a glass.

Ingredients Nutrition

  • 4 12 ounces Cuervo tequila (Gold or 1800)
  • 3 ounces Cointreau liqueur
  • 1 12 ounces triple sec (Combier works best)
  • 4 cups ice cubes (crushed)
  • 4 -5 limes (fresh)


  1. Combine tequila, Cointreau, and Triple Sec in a medium pitcher with ice.
  2. Before cutting limes, roll them on the counter under a cutting board or something flat and heavy, which will enable you to break apart the juice cells inside.
  3. Cut 2 limes in half and squeeze juice into pitcher (minus any seeds). Add additional limes to suit you taste. Some limes are not a juicy as others, so you may need to play with this some.
  4. Once you have a combination your happy with, poor into salted glasses, serve, enjoy!


Most Helpful

This knocked my socks off! Very good margarita. Will definitely be enjoying this many times!! Thanks for posting!

pines506 October 04, 2007

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